Recipe

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• 1 cup ketchup
• 2 tbsp grated onions
• 2 tbsp worcestershire sauce
• 2 tbsp dijon mustard
• 3 tbsp molasses
• 2 tbsp maple syrup
• 3 tbsp cider vinegar
• 1 tsp chili powder
• 1/4 tsp cayenne pepper
• 4 boneless skinless chicken breasts
• table salt
• ground black pepper
• 1 tbsp vegetable oil

• 1 Move oven rack to top position and heat oven to 325°F.
• 2 Combine ketchup, onion, Worcestershire sauce, mustard, molasses, maple syrup, vinegar, chili powder, and cayenne with a whisk.
• 3 Sprinkle chicken with salt and pepper.
• 4 Heat oil in ovenproof skillet over high heat.
• 5 Sear chicken 1 or 2 minutes on each side then transfer to plate.
• 6 Pour off fat from the skillet and add your sauce mixture.
• 7 Scrape browned bits from skillet.
• 8 Reduce heat to medium and simmer; stir frequently until sauce thickens, 4 minutes or so.
• 9 Add chicken back to the skillet and coat thickly with the sauce; spoon some sauce on top of the chicken to give it a thick coating.
• 10 Place skillet in oven and cook for 10 to 14 minutes until chicken reaches 130°F.
• 11 Adjust temperature to broil and cook for another 10 to 14 minutes until chicken registers 160°F.
• 12 Move chicken to a platter to rest.
• 13 Whisk sauce remaining in skillet, transfer to a bowl, and serve alongside the chicken.